Sartù di Riso
A grand Neapolitan baked rice timbale filled with miniature meatballs, sweet peas, melted cheese, and a rich tomato ragù.
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 680 kcal
Equipment
- •Ring mould or Bundt tin (24 cm)
- •Large saucepan
- •Frying pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 30 g
- carbs
- 74 g
- fibre
- 4 g
- protein
- 28 g
- calories
- 680 kcal
Instructions
- 1
Heat one tablespoon of olive oil in a pan, add the onion, and cook until soft and translucent.
- 2
Pour in the passata, season with salt, and simmer gently for twenty minutes until slightly thickened.
- 3
Mix the minced beef, egg, half the grated cheese, and twenty grams of breadcrumbs in a bowl.
- 4
Roll the meat into marble-sized balls and fry in two tablespoons of olive oil until golden brown.
- 5
Simmer the rice directly in the tomato sauce and 200 ml of water until al dente, about twelve minutes.
- 6
Stir the peas and half the butter into the warm rice, then leave to cool slightly.
- 7
Grease a 24 cm ring mould generously with remaining butter and coat the inside with breadcrumbs.
- 8
Line the mould with two-thirds of the rice, hollow out the centre, and fill with meatballs and fior di latte.
- 9
Top with the remaining rice, smooth the surface, sprinkle with breadcrumbs, and bake at 180°C for thirty minutes.
- 10
Rest for fifteen minutes before inverting onto a platter so the timbale holds its shape cleanly.
Chef's tips
Drain the fior di latte thoroughly in a sieve for at least thirty minutes beforehand to prevent excess moisture from making the timbale soggy. Allowing the baked sartù to rest before unmoulding is critical, as turning it out piping hot will cause the delicate rice structure to collapse.
Ingredient substitutions
- fior di latte → scamorza affumicata (smoked cow milk cheese) for a deeper, smokier flavour
- minced beef → a mixture of minced pork and beef for a richer meatball
Storage
Store leftover slices in an airtight container in the refrigerator for up to three days.
Reheating
Reheat slices covered with foil in an oven preheated to 170°C for fifteen minutes until piping hot.
Common mistakes to avoid
- •Inverting the mould immediately from the oven, which causes the entire timbale to break apart.
- •Using wet, undrained mozzarella that releases liquid during baking and creates a soupy core.
- •Overcooking the rice during the initial simmer, resulting in a mushy texture after baking.
Serving suggestions
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